Method

1. Pat the chicken dry. Using a sharp knife, carefully slash the chicken three times over the skin so the marinade absorbs in to the chicken flesh
2. Blend all of the marinade ingredients in a food processor.
3. Add the chicken in to a large bowl and cover with the marinade. Mix the chicken well (avoid using your hands!) and leave to marinade for at least 3 hours, preferably overnight.
4. Once ready to cook – if you have access to a grill machine, grill the chicken for 4 minutes until the skin is charred.
5. Finish off cooking in the oven at 180 degrees Celsius for 15 – 17 minutes until cooked. If you do not have access to a free-standing grill machine, place the chicken thighs on to a baking tray and cook in the oven for 15 – 17 minutes. Then, transfer the baking tray under a hot grill for 2 – 3 minutes for a charred effect.
6. Remove the chicken and place on a chopping board. Using 2 forks, shred the chicken well and mix well in to the released juices and marinade to soak up additional flavour.
7. Fill brioche buns with lime mayonnaise, shredded chicken, grilled/charred pineapple, a simple slaw made from lime juice, red cabbage, red onion and salt and the chilli jam.

For the chilli jam:

1. Remove the seeds, stalk and any white membrane from the peppers and chillies and roughly chop.
2. Add to a food processor and pulse until finely chopped. Heat the sugar and vinegar gently in a pan until the sugar dissolves. Add the pepper mix and boil for 15 – 20 minutes. The mixture should have reduced by 1/3 and will be thick and sticky.
3. Take the jam off the heat, then pour into a bowl or if you want to keep, add to sterilised jars and leave to cool before adding the lids.

For more spices and ingredients visit spicekitchenuk.com.